Instructions: Rind of 1 preserved lemon (qv) cut into wide strips

Soak the lamb brains in water with 2 teaspoons of vinegar for 1 hour.

Remove thin membranes round brains using a wooden skewer and wash under cold running water.

Cut into largish pieces removing lobes
Cook garlic in oil in large heavy based pan until golden.

Add tomatoes parsley coriander paprika cayenne pepper cumin lemon juice and rind.

Simmer for 5 minutes.

Add brains and cook gently for 10 minutes turning frequently.

Serve immediately.

Eat hot or cold.

Hint. Fresh coriander is often used in moroccan cooking pareicularly in salads and salad dressings. Some people are immediately addicted to the sweet yet tart flavour. For others it is an acquired taste. Fresh coriander is available in many fruit and vegetable shops and markets.

Serves 4

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